Then, add oil and cold water and stir just until dough forms a ball. [The original dough recipe calls for a food processor to make th dough... I don't have a food processor, so I mixed it by hand, and it worked just fine...but if you do have a food processor, follow these directions]

Knead dough a few times on a lightly floured surface. Then, stick inside a Ziploc bag, sealing tight shut, and allow the dough to rise until it's doubled in size. This took my dough about an hour and a half to do. You can make the dough the night before and stick the bag in the fridge until you're ready to go!

Dough is just about done...

Divide the dough in half, and let sit, covered until it's puffy. This takes about a half hour.

When dough is just about done, heat olive oil over medium heat. Add garlic and saute until the garlic smells great :)

Then, add the veggies (holding out the spinach for a moment), and saute until crisp-tender. Add spinach and cook until it's wilted. (I used frozen spinach and added it at the same time as the other veggies). Set aside.

Heat oven to 400. Coat an 8x8 glass pan with cooking spray. Take 1/2 of the dough and stretch it to form a square, and place in the bottom of the pan. Cover with 1/2 of the cheese.

Then top with the veggie mixture, and remaining cheese.

Stretch the second piece of dough over the top of the veggies.

Bake for about 15-30 minutes, until warm and dough is cooked through. Slice lengthwise and serve with marinara sauce, if desired.

These look wonderful! We have a local Subshop (that's also what it's called, "The Subshop" and hey make WONDERFUL homemade bread or their subs. This recipe reminds me of their Vege Sub. It has onions, peppers, mushroom, tomatoes, olives, on the bread with cheddar and white cheeses toasted. So delicious and I bet this recipe will be also.

I also think you could roll this up like a stromboli, bake, and slice to serve. I think I will add all kinds of summer garden veges, squash, etc. in this recipe.

We were filming a movie in Gold Hill, NC and I made these for our cast and crew of about 30 people. I changed up the veggies inside a bit, I used tomatoes, mushrooms, spinach, garlic, shredded carrots, and added black olive tapenade. I even left out the cheese to please the vegans in the bunch.

They were amazing! Everyone loved them. I made this again when we got home, but used breaded chicken, tomato sauce and mozzarella and made a "chicken parmesan" sandwich. Excellent recipe. Will be one of our new family favorites.

When cooking, please make sure to follow kitchen hygiene and safety -- cook meat until internal temperature is at safe levels, always check labels for allergens, and use caution in the kitchen -- I love sharing recipes, but I am not liable for damages done as a result of trying these recipes.